Pages

Friday, December 5, 2014

Roasted Fennel, Mushrooms & Leeks with Grits

I really try my best to not repeat things for dinner. Granted sometimes, most times, I do. But let’s be honest that wouldn’t make for a very interesting blog so I mixed things up with some grits, mainly because I didn’t have the quick cooking polenta that this recipe called for so I combined it with the grits recipe that I made this summer. I think it turned out pretty tasty.

I thought the roasted fennel would be the star of this dish - don’t get me wrong I loved it - but what really did it for me were the roasted mushrooms. Y U M. They seemed to get a deeper flavor by roasting them in the oven than what I get when I make them on the stove top, which only means one thing - we’ll be eating a lot more roasted mushrooms in our house. Plus, you can really just love ’em & leave ’em in the oven while you do other stuff - & that is one thing I can get used to.